Place sweet potatoes in a pan (ungreased is fine if you have enough oil on the potatoes), and spread them out so they are not overlapping.

Bake at 425 for about 10 minutes, then flip over. Fries get mushy first, but keep cooking to crisp up. I often turn down the heat to 400 or less and continue cooking for an additional 10-20 minutes until desired crispness is reached. Keep checking the fries until you know your oven, how you like your fries, and to prevent from burning! The bottom sides burn really quickly with the oil...

4 comments:

I love sweet potato fries! Here's what I've found (and read) about making really crispy fries on the outside but still fluffy on the inside. Microwave your fries for a minute or so until they are soft. In the mean time heat the cooking sheet you are going to cook with as well as some oil in it. When you place the fries in they immediatly start crisping up. Turn, or try to, all the fries over to get the other side. They come out SO tasty! Happy Cooking!

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.